Cut the beef into thin, 1 1/2 inch square (4 cm) slices.
Marinate with soy sauce, wine, salt, sugar, hot bean sauce, scallion, ginger, star anise, and sesame oil for about half an hour.
Stir the Szechuan peppercorn in a wok without any oil for a few minutes until the aroma comes out.
Pound into powder.
Set aside.
Line the bamboo steamer rack with large bok choy leaves.
Coat both sides of the beef with spicy rice powder.
Arrange the beef slices on the bok choy leaves, making 2 layers at the most.
Pour the extra marinade on top.
First boil the water, then steam the beef over high heat for 20 to 30 minutes.
Sprinkle some Szechuan peppercorn powder on the beef before serving.